Name: Mushroom Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 9 lasagna noodles; 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 pound mushrooms (cremini or button), sliced; ½ teaspoon dried thyme; Salt and pepper, to taste; 2 cups fresh spinach leaves, chopped; 3 cups marinara sauce; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil leaves

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Introduction

This Mushroom and Spinach Lasagna is a comforting vegetarian dish packed with layers of tender mushrooms, fresh spinach, and three types of cheese. It’s perfect for a cozy dinner and easy enough for home cooks to prepare anytime.

A close-up of a four-layer lasagna slice shows each pasta layer golden and slightly crispy on the edges, with creamy white cheese sauce and sautéed spinach between the layers. Thinly sliced, light brown mushrooms rest on the top layer and inside the lasagna, with fresh green basil leaves placed on top for decoration. The lasagna is on a white plate with small green herb sprigs around it, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
Fresh basil leaves, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Step 2: Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, then drain and set aside.
Step 3: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, then add the minced garlic and cook for 1 minute.
Step 4: Add the sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook until the mushrooms are tender and have released their moisture.
Step 5: Stir in the chopped spinach and cook until wilted. Remove the skillet from heat.
Step 6: To assemble, spread a layer of marinara sauce on the bottom of the prepared baking dish. Place 3 cooked noodles on top, then add half of the ricotta cheese, half of the mushroom and spinach mixture, and one-third of both the mozzarella and Parmesan cheeses.
Step 7: Repeat the layers: noodles, ricotta, mushroom mixture, and cheeses. Finish with a final layer of marinara sauce and the remaining mozzarella and Parmesan.
Step 8: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
Step 9: Allow the lasagna to cool slightly before garnishing with fresh basil leaves. Serve warm and enjoy.

Tips & Variations

For extra flavor, add a splash of white wine to the mushroom mixture while cooking.
Substitute fresh spinach with kale or Swiss chard for a different twist.
Use no-boil lasagna noodles to save time; just increase baking time slightly.
Incorporate a layer of sautéed zucchini or eggplant for added vegetables.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake covered with foil at 350°F (175°C) until heated through. For longer storage, freeze portions in airtight containers for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of a layered lasagna on a white plate, sitting on a white marbled surface. The lasagna has four visible layers of pale golden pasta sheets with slightly crispy, browned edges. Between the pasta layers are creamy white sauce with specks of black pepper, sautéed dark brown mushrooms, and wilted green spinach leaves. The top pasta layer is covered with melted, bubbly cheese, golden brown in spots, and garnished with sliced, cooked mushrooms and two fresh green basil leaves at the center. Small green herb sprigs and black pepper flakes are scattered on the plate around the lasagna. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess water from frozen spinach before adding it to the mushroom mixture to avoid a watery lasagna.

Do I need to boil the noodles before assembling?

Traditional lasagna noodles should be boiled until al dente before layering. However, you can use no-boil noodles and adjust baking time accordingly to ensure they cook through.